Tuesday, March 17, 2015

Base to Any Bread Pudding

Are you a bread pudding lover? US TOO! Sometimes we make them big and sometimes we make them small. We add different fruit, berries or nuts each time but we always keep our tried and true "Bread Pudding Base". 
Make a 9x13 or an 8x8, I've got the recipes covered for both! ;)
Dessert time here we come!


Bread Pudding Base

Our favorite "Add Ins"
Blueberries - Raspberries - Crasins - Rasins - Strawberries - Peaches - Cherries
Walnuts - Pecans - Macadamia Nuts - Cashews
Add some of your favorites! The sky is the limit!

8x8 Bread Pudding

(stale/ old bread cut into cubes to fill the 8x8 pan)
3 T. Melted butter
Pour the melted butter and toss with the bread cubes. Place the "buttered bread" into a greased 8x8 pan. (you can add berries or nuts into the pan before you pour over the milk/egg mixture)

1 1/2 c. Milk
1 tsp. Cinnamon
2 Eggs
1 c. Sugar

Mix together the milk, cinnamon, eggs and sugar. Pour over the cubed bread. 

Bake at 350 for 45-55 minutes. Give the pan a little shake and make sure the middle isn't giggly. Insert a butter knife- it should come out clean. If not, keep cooking and check every 5 minutes.


9x13 Bread Pudding

(stale/old bread cut into cubes to fill a 9x13 pan)
1/3 c. Melted Butter
Pour the melted butter and toss with the bread cubes. Place the "buttered bread" into a greased 9x13 pan. (You can add berries or nuts into the pan before you pour over the milk/egg mixture)

3 c. Milk
2 tsp. Cinnamon
4 eggs
2 c. sugar

Mix together the milk, cinnamon, eggs and sugar. Pour over the cubed bread.

Bake at 350 for 45-55 minutes. Give the pan a little shake and make sure the middle isn't giggly. Insert a butter knife- it should come out clean. If not, keep cooking and check every 5 minutes.





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